MAC brand Santoku Knife w/Bolster (#MSK65)

I am a professional cook and I LOVE this knifebut also, I can see why this knife might give some people problems. I love its extreme agilityit has a wonderful, lively action which is highly suited to very fast yet precise cutting. It is incredibly sharp, and the granton edge performs well. It is everything a santoku should be. I used a Shun for a long time until I realised that it was just too thick to produce the kind of precision cuts I needed to make.

And this is where the problem liesits blade is VERY thin, and it needs to be handled with care. I baby mineI am ultra-careful about what I use it on, and when it's not in use it stays in a KnifeSafe blade cover. I have two ceramic rods and four different Japanese waterstones I use to keep it sharp. It's not an "all purpose" knife in any way, and I would not recommend it to anyone who is needing such a knife. And this includes professionals and home cooks alike.....anyone who is unable or unwilling to handle it with care. For more general use, I would recommend the Shun santoku with the granton edgeit is a thick, beefy knife that works well for most things. Or, for a more budget-friendly choice, try the Kai Wasabi santokuit's an excellent, inexpensive workhorse.

My wife wanted a Santoku knife and after some research, decided on the MAC Santoku knife. Well balanced, light weight (compared to our Henckels series set), and so VERY sharp. It feels like I am using a razor. Slicing through tomatos, chicken, fruits, and the like are EFFORTLESS.

Using my older knives in the house feels awkward and clumsy compared to the Santoku. This knife is highly recommended since it feels great in my hands and does the cutting with minimal effort!

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I got my first MAC knives back in the 70s, thin metal blades with a hole in the tip so they could be hung up on a peg. Those knives kept their razor edge with only an occasional drag along some unglazed pottery for about 10 years, and I'm talking about 10 years of hard use in a vegetarian kitchen.

After that, they needed to be professionally sharpened or sharpened on a home electric sharpener with a diamond wheel. I've done this twice in 30 years.

I've since upgraded the original to this one, the Santoku with a granton edge. I can't praise it highly enough. The razor sharp edge glides through everything effortlessly, the balance is perfect for me and the construction is as sturdy as you'd ever want.

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Compared to any other knife in this price class, this is the brand to inspect. I have tried many knives, cheaper and more expensive alike. this brand is priced in a range where we expect to find quality knives. I believe that MAC knives are no nonsense, well made top quality knives that outshine its peers in its price range.

MSK-65 is very sharp, superbly balanced. And feels great. It cuts and slices where other knives pull and wedge. The hollow spots release food, even the super thin sliced stuff.

Great comfort. I am big man with large hands and do NOT like the knive handles with "ends." I find it compromises my grip. I don't want a knife maker to tell me where my fingers go. This knife is good with my hands.

Very strong. but thinner and lighter than many of its competitors. I trust this knife to last a very very long time. And it has the japanese edge, which is sharpened at a more acute angle than the standard German/American knife. This is similar to the Shun knivesvery hard steel, very thin sharp edge. But it is not damascus, so it's significantly cheaper.

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When it comes to cutting vegetables this knife it the best I have ever used. I love it! Just be careful how you store this knife so you don't damage the edge

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